Louisiana Barbecue Sauce

This is my version of a recipe that originally appeared in Mary Land’s Louisiana Cookery (1954). I have spiced it up a bit. Okay, more than a bit, and added a few other spices. This sauce is served with grilled seafood and chicken, but if you wanted to sneak it onto some steamed shrimp or crawdads, I wouldn’t turn you in to the food police. It will keep in the refrigerator for a week and freezes nicely.

Instructions

Saute the onion in the oil in a skillet until soft, add the garlic and saute for two minutes more. Transfer the onion and garlic mixture to a saucepan, add the remaining ingredients and bring to a boil. Reduce the heat to low and simmer, uncovered, for 1 hour. Remove the bay leaves, place the mixture in a blender or food processor and process until just blended.

This is my version of a recipe that originally appeared in Mary Land’s Louisiana Cookery (1954). I have spiced it up a bit. Okay, more than a bit, and added a few other spices. This sauce is served with grilled seafood and chicken, but if you wanted to sneak it onto some steamed shrimp or crawdads, I wouldn’t turn you in to the food police. It will keep in the refrigerator for a week and freezes nicely.

Instructions

Saute the onion in the oil in a skillet until soft, add the garlic and saute for two minutes more. Transfer the onion and garlic mixture to a saucepan, add the remaining ingredients and bring to a boil. Reduce the heat to low and simmer, uncovered, for 1 hour. Remove the bay leaves, place the mixture in a blender or food processor and process until just blended.